Hillman Family Recipes

This recipe came from Food and Nutrition Magazine ( July/August 2017) .  It has very simple ingredients and subtle, simples flavors.  Scott and I enjoyed it. Eat as a salad or put on a meat and cheese hoagie.  2 cucumbers, medium 1 onion, medium 1 tsp salt 1/3 C white distilled vinegar 1 T sugar 1 T chopped fresh chives (I didn't have this the first time I made it and it was still great.) Rinse and dry cucumber, then cut off the tip of each cucumber.  Place a colander over a bowl that is large enough to catch liquid from the cucumber.  Slice the cucumber thin with a mandolin or knife, Thinly slice onion, with a knife or mandolin, and place in the colander with the cucumbers.  Sprinkle with salt, toss to evenly coat and refrigerate for 1 hour to allow liquids from the cucumbers and onions to drain into the bowl. Discard the liquid.  Transfer cucumbers and onions to a serving bowl and add vinegar and sugar. Stir and return to the refrigerator ...

I saw this recipe on Giada At Home  and thought it would be great.  Her recipe is here .  I did modify it (left out shrimp, decreased oil, don't use the reserved water, half the recipe, etc). Scott and I both enjoy it and are excited to have a yummy "summer" meal! 1/2 lb spaghetti (or angel hair or any pasta) 1/4 C (at most) olive oil (I just drizzle it in until it is how I like it, but start with a little and add more as you like) 1/3 C grated parmesan 1T lemon zest 1/4 C lemon juice (about 1 lemon) salt and pepper to taste 1/6 C (or whatever you feel) fresh basil, chopped Cook pasta according to package and preference. While pasta is cooking, whisk together olive oil, parmesan, lemon zest and lemon juice in large bowl. Toss drained pasta with lemon sauce. Salt and pepper to taste and basil and toss. Note: You can add chicken or any other kind of meat to it.  Sometimes we spiralize a zucchini and use it for half of the noodles.   It makes quite a bit and the...

Scott doesn't like mushrooms and when I need a delicious mushroom fix, I turn to this dish. It comes from the The New Family Cookbook for People With Diabetes  from the American Diabetes Association and the American Dietetic Association. I am hoping in the future one of my kids will like it and enjoy eating it with me.  Until then, I will enjoy having it for lunch for a week. :D 4 servings 4 boneless, skinless chicken breast halves (about a pound) 1 clove garlic, minced 1 T margarine (I used the butter I had) 2 C chopped onions 1 1/2 C (about 4 oz) sliced fresh mushrooms 2 T lemon juice 2 t paprika, Hungarian preferred 1/2 t salt 1/4 t ground pepper 1 T flour 2/3 C milk 1/2 C fat-free sour cream 1. Season the chicken with the garlic and set aside. 2. Prepare a large skillet with nonstick pan spray. Add the margarine/butter and cook the onions and mushrooms over medium-high heat about 2 to 3 minutes.  Push the onions to 1 side and brown the chicken breas...